Day 80

Cookie day in the bake shop! We made traditional butter tea cookies, peanut butter cookies, and oatmeal cookies. There is so much more to cookies than I ever imagined there would be; the order in which you add ingredients, the amount of gluten and aeration that you create by mixing, to sift or not to sift (that is the question).  I have never been a fan of peanut butter cookies until today when I pulled a warm cookie off of the sheet tray and slathered it with raspberry jam...it was a melt-in-your-mouth pb&j sandwich...so beyond ridiculous. We made a few different shapes of tea cookies; stars with raspberry jam in the center and teardrops and s-shapes dipped in bittersweet chocolate. The oatmeal cookies were thin and chewy...insanely good (recipe below). 

Oatmeal Cookies

Ingredients

1 c butter, softened

1 c light brown sugar

1 c sugar

2 eggs

1 tsp vanilla

1.5 c flour (ap)

1 tsp baking soda

1 tsp salt

3 c old-fashioned oatmeal (not instant)

Note: you can add raisins, golden raisins, or apricots if you want to be fancy

Method

1. cream together first 3 ingredients

2. add eggs and vanilla

3. blend in flour, baking soda, and salt just to combine

4. fold in oatmeal

5. place 1-inch balls on parchment lined sheet tray approx 3" apart

6. bake in 350 F oven for 12-15 minutes

7. leave on tray for 2 minutes before removing to a cooling rack